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Tuesday, April 20, 2010

chicken with creamy marsala sauce

Last night I made chicken with creamy marsala sauce for the first time. It was surprisingly easy, amazingly good, and most definitely Gabriel-approved.

I searched through various marsala chicken recipes online, but none of them seemed to be just what I was going for, so I improvised my own recipe based on what seemed to be the closest match, found on Greedy Gourmet.

Chicken with Creamy Marsala Sauce

4 boneless skinless chicken breasts

1/4 cup plain flour

salt and pepper

2 tbsp butter

2 tbsp olive oil

3/4 cup Marsala

juice from one lemon

3/4 cup whole milk plain yogurt

chopped parsley for garnish

Slice chicken into 3/4 inch strips. Toss in a bowl along with flour and generous amount of salt and pepper. Stir to coat.

Heat the oil and butter over medium-high heat in a large skillet. Add chicken, stirring occasionally until chicken is cooked through and nicely browned and crispy (about 8-10 minutes).

Transfer to a serving dish and keep warm. I put mine in the toaster oven on the lowest "warm" setting.

Add the Marsala and lemon juice to the pan along with all of the juices and any browned bits clinging to the pan. Stir, scraping the bottom of the pan to deglaze. Stir in the yogurt.

Simmer, stirring occasionally, until the sauce is reduced, thickened, and glossy.

Spoon the sauce over the chicken, sprinkle with parsley, and serve.

I served this dish along with polenta and pan-seared asparagus drizzled with lemon and garlic. Gabriel has always turned up his nose at polenta, but this time he was miffed that I didn't make enough of it for a hearty second serving.

Of course, like all incredibly good meals, we gobbled this one up before I thought to take any pictures. You'll have to use your imagination, or even better, try the recipe yourself.